Chicken Bacon and Turkey Club
“Consumer data indicates that chicken sandwiches are the most common burger alternative at lunch, likely due to their similarity to burgers in both portability and menu presence.”
Technomic, Burger Consumer Trend Report, 2013.
Pierce Chicken® Chicken Bacon, sliced turkey, Brie cheese and raspberry-fennel chutney served on a brioche roll.
INGREDIENTS
| Brioche rolls, sliced, toasted | 24 each |
| Raspberry chutney (recipe provided) | 3 cups |
| Deli turkey, sliced thin | 6 pounds |
| Pierce Chicken® Chicken Bacon (Code #11054), cooked | 7½ pounds (100 slices) (½ of a pouch) |
| Brie cheese, sliced | 7½ pounds (72 slices) |
| Arugula | 3 quarts (25 ounces) |
METHOD
To make one serving:
- Spread the bottom side of the toasted brioche roll with 2 tablespoons raspberry chutney.
- Layer with 4 ounces sliced turkey, 4 slices Chicken Bacon, 3 slices Brie cheese and ½ cup arugula. Replace roll top.
RASPBERRY CHUTNEY
| Fennel, cored, ¼-inch dice | 1 cup |
| Yellow onion, peeled, ¼-inch dice | 6 tablespoons |
| Butter, unsalted | 2 tablespoons |
| Raspberries, fresh | 3 cups |
| Corn starch | 6 tablespoons |
| Dark brown sugar, packed | 6 tablespoons |
| Raisins, chopped | 6 tablespoons |
| Stone ground mustard | 6 tablespoons |
| Balsamic vinegar | 3 tablespoons |
| Apple cider vinegar | 3 tablespoons |
| Salt | 1½ teaspoons |
| White Sambuca | 1½ teaspoons |
Makes 3 cups:
- Sauté fennel and onion in butter in a large saucepan for 5 to 8 minutes or until tender.
- Add the remaining ingredients; cook and stir for 20 to 25 minutes or until sauce thickens.
- Refrigerate until service